Description
Dulce de Leche Cake is a decadent, layered dessert featuring moist sponge cake filled and frosted with rich, creamy dulce de leche for a sweet caramel flavor in every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 can (13.4 oz) dulce de leche, divided
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Once the cakes are cooled, place one layer on a serving plate and spread half of the dulce de leche over the top.
- Top with the second cake layer. In a small bowl, mix the remaining dulce de leche with the heavy cream until smooth, then spread over the top and sides of the cake.
- Refrigerate for at least 1 hour before serving to set the frosting.
Notes
- For extra caramel flavor, poke holes in the cake layers and drizzle dulce de leche before assembling.
- Decorate with a sprinkle of sea salt or chopped nuts for added texture.
- Store cake covered in the refrigerator for up to 3 days.